1 (9-ounce) can commercial bean dip
1 (6-ounce) can tomato paste
1 (4-ounce) can chopped green chiles, drained
2 avocados, peeled and coarsely chopped
2 small tomatoes, coarsely chopped
2 teaspoons lemon juice
1/2 cup commercial sour cream
1/2 cup mayonnaise
1 (1 1/4-ounce) package taco seasoning mix
1 small green pepper, coarsely chopped
1 bunch green onions, coarsely chopped
1 (2-ounce) jar diced pimiento, drained
1 (4 1/2-ounce) can chopped ripe olives, drained
2 cups (8-ounces) shredded extra-sharp Cheddar cheese
5 cherry tomatoes, quartered
Additional chopped green onions
Combine first 3 ingredients; spread mixture in a 12-inch round platter with sides. Combine chopped avocados, tomatoes, and lemon juice; toss and arrange evenly over bean mixture. Set aside.
Combine sour cream, mayonnaise, and taco seasoning mix; spoon over avocado mixture. Combine green peppers and next 3 ingredients; sprinkle over sour cream mixture. Top vegetable mixture with cheese. Garnish with cherry tomatoes and green onions. Cover and chill for 1 to 2 hours. Serve with tortilla chips. Yield: about 12 cups.
